Poultry
Liver
Pheasant liver is soft and iron-rich—quick pan work or pâté. Young farmed birds are milder than long-lived wild ones. The meat is lean pale game with mild woodland notes when young and denser flavour when older. Sear fast; overcooking chalks the texture. Pair with onions, brandy or sweet fruit from the bacon, juniper, cabbage, bread sauce, grapes and cider family. Use only impeccably fresh livers.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 7.39 g
- Saturated Fat 2.39 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.38 g
- Polyunsaturated Fat 1.62 g
- Cholesterol 363 mg
- Sodium 68.7 mg
- Salt 0.15 g
- Total Carbohydrate 0.97 g
- Dietary Fibre 0 g
- Total Sugars 0.5 g
- Complex / starch 0 g
- Protein 24.8 g
- Water 66 g
- Energy 170 kcal
- Water 66 g
- Carbohydrates 0.97 g
- Sugars 0.5 g
- Protein 24.8 g
- Fat 7.39 g
- Saturated Fat 2.39 g
- Monounsaturated Fat 3.38 g
- Polyunsaturated Fat 1.62 g
- Omega-3 0.16 g
- Trans Fat 0.1 g
- Vitamins 5302 mg
- Vitamin A 5000 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 3.03 mg
- Vitamin B3 — Niacin 8 mg
- Vitamin B5 — Pantothenic Acid 6.93 mg
- Vitamin B6 0.49 mg
- Vitamin B7 — Biotin 38.8 µg
- Vitamin B9 — Folate 240 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 0.9 µg
- Minerals 495 mg
- Major Minerals 487 mg
- Trace Minerals 8 mg
- Iron 8 mg
- Salt 0.15 g
- Cholesterol 363 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 5000 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 3.03 · vitamin-b3-niacin: 8 · vitamin-b5-pantothenic-acid: 6.93 · vitamin-b6: 0.49 · vitamin-b7-biotin: 38.8 · vitamin-b9-folate: 240.3 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 0.9 ·
Minerals
Liver concentrates vitamins A and B12 and holds more cholesterol than skeletal muscle.
History
British shooting seasons fixed pheasant as a winter game centrepiece; liver of pheasant took a named place in that kitchen trade.
Farmed pheasant supply widened restaurant access beyond wild bags. Cooks treated liver of pheasant as a cut with its own timing and sides.
As pheasant cookery specialised, liver was portioned and sold ready for the pan. European estates managed pheasants as prestige table birds for roast and pie.